You're in charge of restocking inventory during peak season. How do you decide which items to prioritize?

First In First Out (FIFO), the basic principal to follow when stocking your inventory. This process helps to determine the items or beverage which are close to expiry. Its very helpfull in saving the cost since there won't be any spoilage. Menu Engineering at the end of the month is an additional support which can help to maintain the par stock. Through this you can make out which items fall in star, plowhorse, puzzle or dog category. This way you will know which items are fast or slow moving or a dead stock.

Stock management need great planning 1. Check YTD sales pmix 2. Verify new menu items added 3. List down past moving items, top selling 4. Track back last year OOS items in the market, seasonal items 5. Communicate to supplier stock availability, if possible request securing stock availability for the peak season 6. Check storage capacity to ensure items are stock properly 7. Create PAR level (daily, weekly and monthly)

no need to panic. If I have set-up my par levels nothing to worry. peak season I will target to reach my stocks to the maximum level. low season I can manage my stocks with minimum level. analyzing the latest tread also important. so I keep monitoring stock movements and, updating my par levels frequently in the system

changes will definitely happed and we must be ready for everything that will happen in the future. Onething that we must do is that we have to be ready to adapt quickly to all of changes that occur and find out what the happening is. so we can adapt immediately. for example, during summer we can offer guests fresh menu that may not be on our menu. but those menu sells very well and become a popular. so we can sell it with a "special promo of the seasons:

You need to keep up with the trends, especially in summer seasons, Example explore the competition with the kind of cocktails they offer in the menu, and try to create your own.

Trends are good baseline reference when making forward decisions. Then complement it with current critical information that you think will substantialy affect your final decision. With these two factors considered, you are assured that your choices will be well founded and reasonably made.

Sometimes consumer trends tend to change. Keep abreast of the market trends and consumer preferences. User departments can be valuable in providing this info.

Trends have always helped us create a baseline. This then opens us up to see what the suppliers have on demand. At the end allowed the team to be creative within the parameters set to create a forward thinking buying plan. Some ideas may be outside of our profit margin to keep ourselves from over promising . Find reliable yet risk taking trends and shoot for the moon.

Supplier reliability is as important as other factors to consider when it comes to stocking during peak season. To maintain standard and quality of products and services, the suppliers as our business partners must be as reliable as we are. We cannot rely on someone who do not value our business the way we value ourselves.

Para garantizar un reabastecimiento de inventario confiable durante la temporada alta, priorizaré a los proveedores con un historial comprobado de cumplimiento de pedidos y entregas puntuales. Además, consideraré su capacidad de producción, flexibilidad para adaptarse a la demanda y comunicación proactiva. Los proveedores con planes sólidos de gestión de riesgos también tendrán prioridad para minimizar las interrupciones y garantizar que los productos estén disponibles para los clientes cuando los necesiten.

You need to be prepared and in communication with the suppliers, for refilling the stocks. Make sure you plan in advance on what you will need, and what you can get.

Committed and strong leadership is critical for any shift or cultural change. Data is influential in every area; therefore, optimizing the tools already present, such as the QMS (Quality Management System) already in place, supports continuous improvement. Use SIPOC (Suppliers-Inputs-Process-Outputs-Customers) analysis to address multiple areas. The data from other process steps is valuable, and in this case, you can evaluate suppliers, inventory, and customer feedback in one analysis to understand the correlation. Identify the measures to evaluate the performance of inputs and outputs and methods necessary to impact the process. Ensure primary, secondary, and tertiary suppliers continuously conform to business requirements.

Inventory analysis involves data analysis of the inventory holding and movement. This will give insights on the fast moving stocks, average stocks and priority areas.

Customer feedback is crutial. and there is always room for improvement. Test the menu items before mass serving and adding on menu. This is very important to have a daily specials menu items, before they go on primary menu list.

Los comentarios de los clientes son esenciales en la gestión hotelera, ya que revelan sus necesidades y expectativas. Escuchar atentamente permite identificar qué servicios valoran más. Si ciertos artículos son frecuentemente elogiados, deben ser priorizados en el inventario. Por otro lado, las quejas sobre la falta de productos indican la necesidad de ajustar existencias. Además, estos comentarios fomentan la mejora continua y ayudan a capacitar al personal, creando un ciclo de retroalimentación que beneficia tanto a los huéspedes como al hotel. En última instancia, una atención adecuada a los comentarios de los clientes no solo mejora su satisfacción, sino que también fortalece la lealtad y reputación del establecimiento.

We must have stored information about sales in previous years in detail for each type We determine the best sellers and then give priority to the least sellers to sell them Likewise, the one we receive first is the one we use first to prevent waste But it is better to have an order guide and update it regularly so that our orders are compatible with sales Thus, we will not have overstock